Cheese Pennies Recipe: Crispy Breaded Bites With Melty Cheese Centers

This cheese pennies recipe delivers the perfect balance of crispy, golden edges and gooey, melty centers—every time. 💛 After testing dozens of variations, I've perfected a method that ensures consistent results, whether you're using mozzarella, cheddar, or a blend.

The key lies in precise shaping and baking techniques that transform simple cheese into addictive, crunchy bites.

The process starts with shaping cheese into small, uniform "pennies" that bake evenly, creating that signature crispy exterior while keeping the inside perfectly soft. A light breading adds texture without overpowering the cheese flavor, and optional seasonings like garlic powder or smoked paprika take these bites to the next level.

This recipe is foolproof for beginners but delivers restaurant-quality results.

By the time they emerge from the oven, your cheese pennies will be golden and shatteringly crisp with molten centers that pull just slightly when you bite in. The aroma alone will have everyone gathering around the kitchen, and the satisfying crunch makes them impossible to resist.

These are perfect for game day, parties, or as a snack to elevate any gathering.

Store leftovers in an airtight container for up to 5 days, or freeze for longer storage—just reheat in the oven for 2-3 minutes to restore that perfect crisp. Whether you're serving a crowd or just craving a cheesy snack, this recipe delivers every time.

Ingredients for cheese pennies

Crispy outside, gooey inside—just these 11 ingredients transform simple cheese into addictive bites.

The cheese is everything. Freshly shredded mozzarella (low-moisture if possible) is non-negotiable—pre-shredded gets clumpy and won't melt right. Kroger or Whole Foods sell bags of freshly shredded mozzarella that make all the difference. For extra flavor, blend in 8 oz sharp cheddar—it adds a tangy kick that pairs perfectly with the crispy breading. If you're feeling fancy, grab a block of Parmigiano-Reggiano and shred some for a finishing touch. The key is to keep everything cold until you're ready to shape them—warmer cheese spreads and won't hold its shape.

No panko? Regular breadcrumbs plus a pinch of baking powder work in a pinch, but trust me—panko gives that perfect crunch. Short on garlic powder? Fresh minced garlic at half the amount (about 1 tsp) takes it to another level. Smoked paprika optional but worth it—Penzeys or Trader Joe's carry great options. The cornstarch isn't just for crispiness—it helps the breading stick better too. For the egg wash, room temperature eggs beat straight-from-the-fridge ones every time. And if you're making a big batch, use two eggs—they'll crisp up better. Pro tip: Toss the shaped cheese pennies in cornstarch before breading for extra crunch.

These stay crispy for 3-4 days in an airtight container, but honestly? They're best fresh out of the oven. For reheating, pop them in a 350°F oven for 2-3 minutes until golden again. Freeze extras on a tray first, then transfer to a bag—they'll keep for up to 2 months. I always make double because they disappear fast. Game day? These are your new best friend. Party platter? Add a sprinkle of fresh parsley or hot sauce for color and kick.

Step-by-step instructions for cheese pennies recipe

Here's how to make these addictive, crispy bites with gooey cheese centers—every bite is a perfect balance!

In a medium bowl, combine the 16 oz shredded mozzarella cheese and 8 oz sharp cheddar cheese. Use your fingers to break up any large clumps and blend thoroughly—this ensures even melting later. In a separate small bowl, whisk together the 1 cup all-purpose flour, 1 tbsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp ground black pepper, and 0.5 tsp sea salt. This seasoning mix is what gives those crispy cheese pennies their amazing flavor.

I like to add 1 tbsp cornstarch to the flour mixture too—it helps create that extra-crispy texture we're after. Mix it in well so every bite gets that perfect crunch. Keep both bowls nearby as we'll need them in the next steps.

In a shallow dish, beat the 1 whole large egg until just combined—no need to overbeat it. In another shallow dish, combine the 0.5 cup panko breadcrumbs with the seasoned flour mixture. This creates our breading station where we'll coat each cheese penny for that perfect crispy exterior.

Here's a pro tip: I like to add a splash of water (about 1 tablespoon) to the egg wash. This helps the breading adhere better to the cheese without making it soggy. Arrange your dishes in this order: egg wash first, then breading mixture. This keeps your workspace organized and makes the breading process smoother.

Preheat your oven to 400°F and line a baking sheet with parchment paper. Using your hands, roll the cheese blend into 1-inch balls—about the size of a penny (hence the name!). I find using a 1-tablespoon scoop helps create uniform sizes for even baking. Place them on the prepared baking sheet, spacing them about 1 inch apart so they have room to expand.

Bake for 12-15 minutes until the cheese pennies are golden brown and the cheese inside is fully melted. You'll know they're ready when they look crispy on the outside and the centers are bubbly and gooey. Don't overbake—they'll continue cooking slightly as they cool. This is where that crispy promise comes to life!

While the cheese pennies are still warm, heat the 0.25 cup vegetable oil in a skillet over medium heat until it shimmers. Working in batches, carefully add the baked cheese pennies to the hot oil and fry for 1-2 minutes per side until they're deep golden brown and extra crispy. The oil should be hot enough to sizzle but not smoke.

This frying step takes these already delicious cheese pennies to the next level—they become irresistibly crispy on the outside while maintaining that perfect melty center. Drain them on a paper towel-lined plate to remove any excess oil. If you skip this step, they'll still be delicious—just slightly less crispy. But trust me, the extra effort is worth it!

Serve the cheese pennies immediately while they're still warm and crispy. The contrast of the crispy exterior with the gooey cheese center is what makes these bites so addictive. Arrange them on a platter and enjoy them as an appetizer, snack, or even a side dish with your favorite dips like marinara sauce or ranch dressing.

Real talk: these cheese pennies are best enjoyed fresh out of the oven or skillet. The cheese inside starts to firm up as they cool, so don't wait too long to dig in. If you have leftovers, store them in an airtight container for up to 3 days—though I doubt they'll last that long in your house! Reheat in the oven at 350°F for 5-7 minutes to restore that crispy texture.

Pro cooking tips for perfect results

Cheese Temperature Matters

Cold cheese is your secret weapon for perfect cheese pennies. Work with cheese straight from the fridge—warmer cheese melts too quickly and loses its shape during baking. I like to keep my mozzarella and cheddar blends in the freezer for 10-15 minutes before shaping to ensure they stay firm.

This chilling step prevents the cheese from spreading too much in the oven, giving you those clean, crisp edges we all love. 🧊

Uniform Sizing for Even Baking

Consistency is key to foolproof cheese pennies. Use a 1-tablespoon scoop or a small cookie scoop to portion your cheese into 1-inch balls—this ensures even baking and crisping. I find that rolling them between my palms while keeping them slightly firm gives the best texture.

If your cheese sticks to your hands, wet them lightly with water first. The goal is to create identical-sized pennies so they all cook at the same rate and emerge from the oven perfectly golden.

Oven Rack Position Hack

The middle rack is your best friend for cheese pennies, but here's a pro move: place your baking sheet on the rack 5 minutes before preheating. This helps the sheet get hotter faster, ensuring your cheese starts cooking immediately when it goes in.

I also recommend using a light-colored baking sheet—they reflect heat better and help create that signature golden-brown crust. If your oven runs hot, reduce the temperature to 375°F to prevent over-browning.

Double Breading for Extra Crunch

For maximum crispiness, bread your cheese pennies twice. After the first dip in egg wash and breading, place them on the baking sheet for 2 minutes to let the coating set slightly. Then, give them a second quick dip in egg wash followed by another breading layer.

This double-coating technique creates that shatteringly crisp exterior we're after. Just be gentle with the second coating to avoid tearing the first layer. The result? A texture that's practically addictive. 💫

Frying Oil Temperature

If you're doing the optional frying step, your oil needs to be at the right temperature—350-375°F. Use a kitchen thermometer to check, as oil that's too cool will make your cheese pennies greasy, while oil that's too hot will burn the exterior before the cheese melts.

I like to use a deep skillet with about ¼ inch of oil—enough to submerge half of each cheese penny. The sizzle should be steady but not overwhelming. Work in batches of 4-5 pennies to avoid overcrowding, which drops the oil temperature.